← Nouns Cooking · Caribbean

Ingredients

• 4 small whole red snapper (about 400 g each), scaled and gutted, or 800 g firm fillets
• 1 Lime, juiced
• 1 tsp Salt, plus a pinch for the sauce
• ½ tsp Black pepper
• 250 ml neutral oil, for frying
• 200 ml white vinegar
• 1 Onion, sliced into thin rings
• 1 Carrot, cut into matchsticks
• 1 red or green pepper, cut into thin strips
• 1 Scotch bonnet chilli, thinly sliced, seeds removed for less heat
• 1 tsp whole allspice (pimento) berries
• 1 tsp Sugar

Method

1. Rinse the fish with the lime juice and water, then pat completely dry inside and out. Cut 2–3 slashes on each side and season all over with the salt and pepper.
2. Heat the oil in a wide frying pan over medium-high heat until shimmering. Fry the fish two at a time for 5–6 min per side, without moving them, until the skin is crisp and golden and the flesh flakes at the thickest part. Drain on paper towels.
3. Pour off all but 2 tbsp of the oil. Over medium heat, add the onion, carrot, pepper strips, scotch bonnet and allspice and stir for 2 min, just until they soften slightly but still have bite.
4. Pour in the vinegar with the sugar and a pinch of salt, bring to a simmer and cook for 2 min. Taste: it should be sharp, hot and a little sweet.
5. Lay the fish on a platter and spoon the hot pickle and its liquid all over. Serve warm or at room temperature with bammy or festival.

Tips

• It is even better after sitting for an hour, or chilled overnight, as the fish soaks up the pickle.
• The fish must be very dry before frying, or the oil will spit and the skin will stick.
• Wear gloves to cut or blend scotch bonnets, keep your hands away from your eyes and wash the board, knife and blender well afterwards.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Taste the Islands